CHEESY BROCCOLI SOUP

Broccoli and cheese soup tends to be a favourite among both kids and adults. Our version uses both the broccoli florets and stems as well as creamy Swiss cheese.

Yield: Serves 6.

CHEESY BROCCOLI SOUP

Ingredients

  • 3 tbsp salted butter
  • 3 tbsp extra-virgin olive oil
  • 2 cups chopped onions
  • 1 cup diced celery
  • 2 cloves garlic, finely chopped
  • 1/4 cup all-purpose flour
  • 4 cups (1 L) chicken broth
  • 1 cup homogenized milk
  • 2 cups chopped broccoli stems
  • 3 cups broccoli florets
  • 2 cups shredded Swiss cheese
  • 1/4 cup whipping cream

Directions

  1. Melt butter with oil in a Dutch oven over medium heat. Add onions, celery and garlic; sauté for 10 minutes.
  2. Add flour and cook, stirring, for 3 minutes.
  3. Add 2 cups broth and cook, stirring, until thickened and smooth, about 2 minutes.
  4. Gradually stir in remaining 2 cups broth and milk. Add broccoli stems and stir to combine. Bring to a boil.
  5. Reduce heat and simmer, covered, stirring occasionally, until broccoli stems are tender, about 25 minutes. Remove from heat.
  6. Purée mixture in batches in a blender, filling blender no more than half full for each batch.
  7. Return mixture to pan over medium heat. Add broccoli florets and stir to combine. Bring to a boil.
  8. Reduce heat and simmer, covered, stirring occasionally, until broccoli florets are tender, about 7 minutes.
  9. Uncover and add cheese, stirring until cheese is melted. Stir in cream. Serve immediately.
Nutritional analysis per serving:

398 calories, 29.5 g fat, 15.7 g protein, 19.2 g carbohydrate, 3.2 g fibre, 1196 mg sodium